Ingredients
1tbspoil
1onion,minced
3large carrots,peeled and diced
1celery stalk,diced
1tspgarlic,minced
1tspdried parsley
½tspdried thyme
1tspsalt
⅛tspblack pepper
5cupslow sodium chicken broth
2chicken breasts
1cupbrown rice
1cupevaporated milk
Preparation
In a large soup pot, heat the oil over medium-high heat.
Add the onion, carrots, and celery, then cook and stir for 3 to 4 minutes, until the onion begins to turn golden.
Add the garlic, parsley, and thyme, then cook for 1 minute.
Add the salt, pepper, broth, chicken, and rice, then stir and bring to a boil over medium-high heat.
Reduce the heat to medium-low, then cover and cook for 30 minutes, stirring every 10 minutes, or until the vegetables and rice are tender.
Remove the chicken from the pot, then shred them into bite-sized pieces.
Add the shredded chicken back to the pot with evaporated milk. Stir to combine.
Serve warm, and enjoy!
